Original carbonara spaghetti

recipe

Ingredients · Servings 4

Method · 25 min

To make the original spaghetti carbonara, cut the guanciale into cubes. Heat it in a large frying pan from cold, then slowly render the fat over medium heat. Fry until the edges are nicely browned.
Meanwhile, cook the spaghetti in plenty of salted water. Cook for one minute less than the package recommends to ensure it remains al dente.
In a bowl, mix the egg yolks, whole egg, and finely grated pecorino. Add a generous amount of freshly ground black pepper, then mix to form a thick cream.
Before draining the pasta, set aside at least 2-3 dl of the cooking water. This will be one of the keys to the silky sauce of the carbonara.
Add the drained spaghetti to the guanciale sauce and mix well. Remove the pan from the heat and wait about half a minute so that it is not too hot.
Pour the egg and cheese mixture over the pasta, stirring quickly and continuously. Gradually add a little hot cooking water until you have a shiny, silky, creamy sauce.
Serve immediately, with grated pecorino romano on top and a generous grind of freshly ground black pepper.

Preparation

To make the original spaghetti carbonara, cut the guanciale into cubes. Heat it in a large frying pan from cold, then slowly render the fat over medium heat. Fry until the edges are nicely browned.
Meanwhile, cook the spaghetti in plenty of salted water. Cook for one minute less than the package recommends to ensure it remains al dente.
In a bowl, mix the egg yolks, whole egg, and finely grated pecorino. Add a generous amount of freshly ground black pepper, then mix to form a thick cream.
Before draining the pasta, set aside at least 2-3 dl of the cooking water. This will be one of the keys to the silky sauce of the carbonara.
Add the drained spaghetti to the guanciale sauce and mix well. Remove the pan from the heat and wait about half a minute so that it is not too hot.
Pour the egg and cheese mixture over the pasta, stirring quickly and continuously. Gradually add a little hot cooking water until you have a shiny, silky, creamy sauce.
Serve immediately, with grated pecorino romano on top and a generous grind of freshly ground black pepper.